Step 1

In large pot bring water, spaghetti sauce, tomatoes, bouillon, garlic, and onion to a light boil.

Step 2

Add ground beef and lasagna noodles. Cover and cook about 20 minutes (stirring occasionally), until noodles are al dente.

Step 3

Stir in mozzarella and ricotta immediately before serving.

Step 4

Garnish with fresh basil and parmesan cheese, if desired.

Step 5

Add water, spaghetti sauce, tomatoes, bouillon, garlic, and onion to the instant pot inner liner. Stir well.

Step 6

(Note: you can use the sauté feature to brown your ground beef first, but make sure you have scraped all cooked bits off the bottom of the liner before continuing otherwise you may get a burn notice.)

Step 7

Add ground beef and lasagna noodles. Cover and set to sealing, then cook on manual (high pressure) for 9 minutes. Carefully quick release, pausing the release if it begins to sputter.

Step 8

Stir in mozzarella and ricotta immediately before serving.

Step 9

Garnish with fresh basil and parmesan cheese, if desired.